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RECIPE
15 INGREDIENTS9 STEPS35min

Black Bean and Sweet Potato Thai Fusion Tacos

4.6
7 Ratings
Part of what I love about Thai food is the mix of flavors – some heat, tang from limes, sweet from coconut, and cooling cilantro, it just all goes so well together. I had some peanut butter, coconut milk and jalapeño also rolling around the fridge and I thought it would work perfectly to create a Thai fusion taco.
Black Bean and Sweet Potato Thai Fusion Tacos Recipe | SideChef
Part of what I love about Thai food is the mix of flavors – some heat, tang from limes, sweet from coconut, and cooling cilantro, it just all goes so well together. I had some peanut butter, coconut milk and jalapeño also rolling around the fridge and I thought it would work perfectly to create a Thai fusion taco.
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
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Fulfilled by
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
35min
Total Time
$1.00
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Sweet Potato , chopped
about 1 1/2 cup
1/2
Large  Carrot , julienned
1 can
(15.5 oz)
1/4 cup
Low-Fat Coconut Milk
1/4 cup
Peanut Butter
1 cup
Kale , shredded
1 tsp
Ground Cumin
1/4 tsp
Cayenne Pepper
2 cloves
1/2 Tbsp
Sesame Oil
to taste
2 Tbsp
Low-Fat Coconut Milk
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Nutrition Per Serving

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CALORIES
533
FAT
18.1 g
PROTEIN
17.4 g
CARBS
73.1 g

Cooking Instructions

HIDE IMAGES
Step 1
Mince one of the Garlic (1 clove) .
Step 2
Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Juice one of the halves and set the other cut side-down​​ on the cutting board. Slice it at an angle, lengthwise to make lime wedges and set aside.
Step 3
Sauté Sweet Potato (1) in a greased skillet over medium heat until they start to brown a bit. I like to use spray olive oil to keep the amount of oil down.
Step 4
Add the minced garlic and the Black Beans (1 can) . Cook until the beans are heated through and the garlic has cooked.
Step 5
Add Low-Fat Coconut Milk (1/4 cup) , Cayenne Pepper (1/4 tsp) , and Ground Cumin (1 tsp) . Mix well. Turn the heat down to low to keep the filling warm if you’re not quite ready to serve yet. This will also give the flavors a chance to mesh together.
Step 6
To make the Carrot and Kale Slaw, add the Kale (1 cup) and Carrot (1/2) to a large bowl. Add Lime Juice and 1/2 teaspoon of Sesame Oil (1/2 Tbsp) to the bowl. Toss until everything is evenly coated.
Step 7
To make the Peanut Sauce, cut the Jalapeño Pepper (1) in half and remove the seeds. Place the Peanut Butter (1/4 cup) , jalapeno, a Garlic (1 clove) , juice from the rest of the lime, Low-Fat Coconut Milk (2 Tbsp) and a tablespoon of water in the food processor. Pulse until the jalapeño and garlic are chopped up and everything is well mixed together and incorporated.
Step 8
Warm the Small Corn Tortillas (10) by placing them in a pan over high heat for about 10 seconds on each side.
Step 9
Put the sweet potato and black beans mixture in first, top with slaw and peanut sauce, and garnish with a few bits of Fresh Cilantro (to taste) . Serve with Lime Wedge and enjoy!
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Nutrition Per Serving
Calories
533
% Daily Value*
Fat
18.1 g
23%
Saturated Fat
5.0 g
25%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
73.1 g
27%
Fiber
15.9 g
57%
Sugars
4.9 g
--
Protein
17.4 g
35%
Sodium
271.8 mg
12%
Vitamin D
--
--
Calcium
163.6 mg
13%
Iron
4.3 mg
24%
Potassium
671.4 mg
14%
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